Ramen Antipasto Salad Platter Recipe
For a dryer appetizer with a crunch, do not add the salad dressing. To toss like a salad, the dressing is optional.
Ingredients
- 2 3 oz. pkgs. ramen noodles, any flavor, broken into large chunks
- 1 13 oz. jar grilled artichoke hearts, DeLallo makes these, or you can use regular, drained (do not discard the liquid)
- 2 cups grape tomatoes, halved
- 4 oz. fresh mozzarella cheese, balls or cut into small pieces
- 4-6 oz. of hard salami, or your favorite deli meats
- Small jar pickled green beans, drained
- 1 cup mixed fresh olives, drained
- 1/2 cup fresh basil
- Red pepper flakes, optional
- Italian dressing, optional
Instructions
- In a medium saucepan, heat the reserved artichoke liquid and ramen seasoning packet to a boil over high heat. Immediately add the ramen noodles, and place a lid on top. Reduce the heat to medium and cook for about 3 minutes (soft but still crunchy). Remove to cool.
- On a large platter, add the rest of the ingredients (minus the dressing), intermixing and making a pretty presentation. Mix in the cooled ramen noodles. Serve!
- Optional to drizzle with dressing and toss lightly, if you want to serve as a salad. Serve promptly or chill to serve cold.